Devil's Food Cake With Fudge Frosting 2

* Exported from MasterCook *

DEVIL'S FOOD CAKE WITH FUDGE FROSTING 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c Sifted cake flour
1/2 c Cocoa powder (not a mix)
1 t Baking soda
1/2 ts Salt
1/2 c (1 stk) unsalted butter
1 1/4 c Granulated sugar
1 1/2 ts Vanilla
2 lg Eggs
1 c Boiling water
FROSTING:
1/4 c (1/2 stk) unsalted butter
2 c Unsifted confectioners' --
(10X) sugar
2 Squares (1 oz each) --
Unsweetened chocolat
1 1/2 ts Vanilla
2 tb Half-and-half -- milk or
Milk

CAKE:

PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake
pans well, then dust then generously with cocoa. (This
gives the cake layers a rich brown finish).
Sift the flour, cocoa, baking soda and salt onto a
piece of waxed paper and set it aside. Cream the
butter until it is fluffy, add the sugar and vanilla,
and continue beating until the batter is silvery and
light. Beat the eggs in
one by one, then add the sifted dry ingredients,
alternately with the boiling
water, beginning and ending with the dry ingredients
and beating well after each addition. Divide the
batter equally between the two pans, smoothing the
tops. Bake the layers uncovered for 30 to 35 minutes,
or until the layers feel
spongy to the touch and begin to pull away from the
sides of the pans. Cool the layers upright in their
pans on wire racks for 10 minutes, then carefully
loosen them around the edges with a spatula and turn
them onto wire racks. Cool them completely.

FOR THE FROSTING: Cream the butter until it is light,
then add the confectioners' sugar gradually, beating
all the while. Beat in the melted chocolate and
vanilla, then add just enough cream to make the
frosting a good
consistency for spreading. Sandwich the two cake
layers together with frosting, then frost the top and
sides of the cake. Swirl the frosting into peaks and
valleys. Makes about 8 servings.

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